Looking for Halloween recipes that kids and adults will both love? Look no further. We set out to find festive treats with simplicity in mind, and found some terrific ones from Pillsbury, McCormick and Rhodes.

Looking for easy Halloween recipes that kids and adults will both love? Look no further.

We set out to find festive treats with simplicity in mind, and we found some terrific ones from Pillsbury, McCormick and Rhodes.

We love the creepy punch, colorful candy corn cake and ghostly mini pizzas made from frozen dough. Two other favorites are Wizard Hats and Jack O’Lantern Sloppy Joe Pie, both of which make creative use of ready-made pie crust.

Wizard Hats

1 box Pillsbury refrigerated pie crusts, softened as directed on box 3 tablespoons miniature semisweet chocolate chips 1 tablespoon sugar 1⁄2 teaspoon ground cinnamon

Heat oven to 375 degrees. Unroll pie crust on work surface. Cut into 16 wedges. For one hat, spoon about 1⁄2 teaspoon chocolate chips along narrow edge of one wedge. Starting from same edge, roll toward point, enclosing chocolate chips and leaving 4 inches crust unrolled between roll and point. Place on ungreased cookie sheet 1⁄2 inch apart. Bend and shape hat as desired. Repeat with remaining dough wedges and chocolate chips to make 16 hats. In small bowl, mix sugar and cinnamon. Sprinkle over hats. Bake 11 to 14 minutes, or until light golden brown. Cool 1 minute; remove to cooling rack. To ensure the sugar and cinnamon sticks, you may want to brush the hats with water first.

-- Pillsbury

Ghostly Three-Cheese Pizza

12 Rhodes Dinner Rolls, thawed to room temperature 1⁄2 cup pizza sauce 3⁄4 cup grated provolone cheese 3⁄4 cup grated mozzarella cheese 3⁄4 cup grated white cheddar cheese Deli pepperoni slices Purple onion rings Salami slices Olive slices Green pepper

Spray counter lightly with nonstick cooking spray. Combine rolls and shape into a large teardrop shape. On rounded end, cut down sides 3-4 inches to form arms. Pull arms out and tuck pointed ends under. Place on a large sprayed baking sheet. Pull bottom of ghost to one side. Poke with a fork several times to prevent bubbles from forming. Prebake at 350 degrees for 10-15 minutes. Remove from oven and cool slightly. Spread pizza sauce evenly over crust. Sprinkle evenly with cheeses. Using remaining ingredients, decorate face as desired. Bake an additional 10-15 minutes or until cheese is nicely melted.

-- Rhodes

Green Lagoon Punch

1 1⁄2 cups water 4 to 5 drops purple McCormick Neon Food Colors and Egg Dye Clear clean disposable vinyl glove (nonpowdered) Rubber band or twist-tie 1 bottle (2 liters) lemon-lime soda, chilled 1 can (12 ounces) frozen lemonade concentrate, thawed 1⁄4 teaspoon green McCormick NEON Food Colors and Egg Dye

To make the hand, mix 1 1⁄2 cups water and 4 to 5 drops purple Neon Food Color. Pour into glove and secure with rubber band or twist-tie. Place in resealable plastic bag and seal bag (to prevent possible leaks). Freeze 8 hours or overnight until solid.

Just before serving, mix soda, lemonade concentrate and green Neon Food Color in punch bowl. To serve, float hand in punch bowl. If desired, glove may be removed from the ice hand. The purple color will blend with the green punch. Makes 10 (1-cup) servings.

-- McCormick

Orange Candy Corn Bars

3⁄4 cup butter or margarine, melted, cooled slightly 1 3⁄4 cups granulated sugar 1 tablespoon grated orange peel 4 eggs 1 3⁄4 cups all-purpose flour 1 teaspoon baking powder 4 drops yellow food color 3 drops red food color

Frosting:

1⁄2 cup butter, softened (do not use margarine) 1 3⁄4 cups powdered sugar 1-2 tablespoons milk 1 teaspoon vanilla 1⁄8 teaspoon salt 1⁄3 cup candy corn (32 candies)

Heat oven to 325 degrees. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on two opposite sides of pan; spray foil with cooking spray. In medium bowl, beat melted 3⁄4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed.

Spread 1 1⁄2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch. Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter. Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. In medium bowl, beat 1⁄2 cup softened butter with electric mixer on medium speed until light and fluffy.

Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4-rows-by-4-rows; cut each square diagonally in half. Top each triangle with one candy corn.

Tips: Save a little prep time by using nonstick foil in place of the regular foil sprayed with cooking spray. If you want really bright colors, use paste food colors instead of liquid food colors. Just decrease the amount to about half of the liquid food color specified.

Jack O’Lantern Sloppy Joe Pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box 1 1⁄2-pound bulk turkey sausage 1 medium onion, chopped (1/2 cup) 1 cup Green Giant Valley Fresh Steamers Niblets frozen corn 1 cup Old El Paso Thick 'n Chunky salsa 1⁄2 cup chili sauce 2 tablespoons packed brown sugar 1 can (4.5-ounce) Old El Paso chopped green chiles 2 tablespoons chopped fresh cilantro, if desired

Heat oven to 450 degrees. Remove pie crust from pouch; onto ungreased cookie sheet, unroll crust. With sharp knife, cut jack-o-lantern face from crust. If desired, place cutouts on crust to decorate, securing each with small amount of water. Bake 9 to 11 minutes or until crust is light golden brown.

Meanwhile, in 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency. Stir cilantro into sausage mixture. Carefully place warm baked pie crust over turkey mixture in skillet.

In place of the turkey sausage, use pork sausage. Be sure to drain the cooked sausage before adding the remaining ingredients.

-- Pillsbury